Local Food: Process of Management of Highly Popular Local Food Based on Nutritious Principle for Health Enhancement of Aging People in Upper the Northern, Thailand
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Abstract
The research article consisted of the following objectives: 1) to study the body of knowledge and values according to the principles of nutrition of the local food; 2) to develop the popular local food according to the principles of nutrition; and 3) to study the process of knowledge management of popular local food. The study applied a mixed-method approach. A survey research was conducted through questionnaires with 100 elderly in the Upper North by means of Taro Yamane formula. A sample was selected by quota sampling. The statistics used were mean, percentage, and standard deviation (S.D.). A qualitative research employed in-depth interviews with 33 key informants, focus group discussion with 20 experts, and experimental research with 60persons. The contents were analyzed by descriptive method. The results of the study are as follows: 1. The body of knowledge according to the principles of nutrition of the popular local food consists of 3 aspects which are 1) cooking local food; 2) the nutritional values according to the principles of nutrition; and 3) the disease treatment of the elderly and having herbs as the nutritional values as well as health enhancement. 2. After the development of popular local food, the 10 northern local dish menu is obtained. After 1 month of activity, the experimental group has an increased proportion of those with blood pressure levels within the target criteria with a statistical significance at 0.05 level. While the blood sugar levels, cholesterol levels in the blood, and body mass index (MBI) are within the target criteria but have no statistical significance. 3. There are 4 stages of process of knowledge management of local food as follows: 1) providing knowledge about local food; 2) passing down knowledge from generation to generation; 3) continuous practice; and 4) training skills for practicing together. From the study, the elderly have more knowledge and satisfaction in the process of knowledge management of popular local food.
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